If you’re searching for a fresh and delightful side dish that bursts with flavor and color, look no further than the *Crisp Cucumber Carrot Salad*. This vibrant salad is not only refreshing but also incredibly easy to prepare, making it a perfect choice for a quick lunch or a vibrant addition to any dinner table.
Why You’ll Love This Recipe
- Quick and Easy: This salad comes together in just 15 minutes, perfect for busy weekdays.
- Fresh and Flavorful: With crisp vegetables and a zesty dressing, each bite is a burst of flavor.
- Healthy Ingredients: Packed with vitamins and nutrients, this dish is as nutritious as it is delicious.
- Versatile Side Dish: It pairs beautifully with a variety of main courses or can be enjoyed on its own.
Ingredients You’ll Need
The beauty of this Crisp Cucumber Carrot Salad lies in its simplicity. Each ingredient plays a crucial role in creating a harmony of flavors and textures that are not just appealing to the palate but also to the eyes.
- Cucumber: Look for firm and fresh cucumbers to ensure a satisfying crunch.
- Carrots: Opt for vibrant carrots; they add a natural sweetness and beautiful color.
- Sesame Seeds: These tiny seeds add an earthy, nutty flavor that complements the freshness.
- Garlic: Minced garlic brings a zingy undertone that ties the dressing to the vegetables.
- Fresh Parsley: Chopped parsley adds a pop of color and a fresh, herbal note.
- Dressing Ingredients: A blend of olive oil, lemon juice, gochugaru, soy sauce, and sugar creates a tangy, spicy dressing with a touch of sweetness.
Variations
One of the joys of this recipe is its adaptability. Feel free to experiment with different ingredients to suit your taste or dietary preferences. Here are some variation ideas to get you started.
- Spicy Version: Increase the amount of gochugaru for an extra kick of heat.
- Nutty Flavor: Add a handful of crushed peanuts or cashews for added texture and a nutty undertone.
- Vegan Swap: Use maple syrup or agave instead of sugar for a plant-based option.
How to Make Crisp Cucumber Carrot Salad
Step 1: Prepare the Vegetables
Wash and dry the cucumber and carrots thoroughly. Using a sharp knife or a julienne peeler, slice them into thin, uniform strips and place them in a large mixing bowl. This ensures that every forkful gets an even mix of both veggies.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, gochugaru, soy sauce, and sugar. Stir well until the ingredients are fully combined. This dressing brings a perfect balance of tangy and spicy flavors.
Step 3: Assemble the Salad
Pour the freshly whisked dressing over the julienned cucumbers and carrots. Add the minced garlic and chopped parsley. Toss the salad thoroughly to ensure an even coating of the dressing over the vegetables.
Step 4: Finishing Touches
Sprinkle the sesame seeds over the salad and give it a final toss. While it can be served immediately for a fresh crunch, letting it sit for 10-15 minutes allows the flavors to meld beautifully.
Pro Tips for Making Crisp Cucumber Carrot Salad
- Perfect Chilling: Chill the salad for 10 minutes before serving to enhance its crispness and flavor absorption.
- Julienne Technique: Use a julienne peeler for faster, more uniform veggie strips that look professional and cook evenly.
- Dressing First: Mix the dressing in a separate bowl to ensure thorough blending and even distribution over the salad.
- Check Ingredients: Always check your pantry for fresh sesame seeds and high-quality olive oil for the best taste.
How to Serve Crisp Cucumber Carrot Salad
Garnishes
A garnish of fresh parsley or a sprinkle of extra sesame seeds can add that finishing touch, making the salad look as delightful as it tastes. You might also consider a light dusting of chili flakes for added color and spice.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or tofu. It also complements Asian-inspired main dishes perfectly, offering a refreshing contrast to richer, savory flavors.
Creative Ways to Present
For a creative presentation, serve the salad in individual bowls or plates lined with lettuce leaves. Arranging the julienned vegetables in an artistic pattern can make the dish a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. The salad may lose a bit of its initial crunch, but the flavors will continue to develop, making it even more delicious.
Freezing
Due to the fresh and crisp nature of the vegetables, I do not recommend freezing this salad as it will alter the texture significantly. It is best enjoyed fresh or within a couple of days of preparation.
Reheating
This salad is intended to be enjoyed cold or at room temperature. Reheating is not recommended, as it would compromise the freshness and texture of the vegetables.
FAQs
-
Can I use regular chili flakes instead of gochugaru?
Yes, you can substitute gochugaru with regular chili flakes, but keep in mind that the flavor profile and heat level might slightly differ.
-
Is there a substitute for sesame seeds?
If sesame seeds aren’t available, you can use sunflower seeds or skip them entirely without compromising much on the overall flavor.
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How can I make the salad vegan?
Simply replace the sugar with maple syrup or agave, and you’re all set for a vegan version of this delicious salad.
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What if I don’t have a julienne peeler?
A sharp knife can be used to thinly slice the vegetables, though it may require a bit more effort to achieve uniform strips.
Final Thoughts
The Crisp Cucumber Carrot Salad is a delightful recipe that brings a fresh, vibrant touch to your meals. Whether you’re planning a family dinner or looking for a healthy snack, this salad is sure to be a hit. Give it a try and enjoy the simple pleasures of fresh, wholesome ingredients combined to perfection!
PrintCucumber Carrot Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean-inspired
- Diet: Vegan
Description
A refreshing and crisp cucumber and carrot salad with a tangy, spicy Korean-inspired dressing, perfect as a light side dish or healthy snack.
Ingredients
Vegetables
- 1 large cucumber
- 2 large carrots
For the dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp gochugaru (Korean red chili flakes)
- 1 tsp soy sauce
- 1/2 tsp sugar (or maple syrup or agave)
Additional ingredients
- 1 tbsp sesame seeds
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- Preparation: Wash and dry the cucumber and carrots. Using a sharp knife or julienne peeler, cut both vegetables into thin strips and place them in a large mixing bowl.
- Mix the dressing: In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until fully combined.
- Combine ingredients: Pour the dressing over the julienned vegetables, add minced garlic and chopped parsley, and toss to ensure even coating.
- Finish and serve: Sprinkle sesame seeds on top, toss once more, and serve immediately or let sit for 10-15 minutes to enhance flavor.
Notes
- For a vegan version, use agave or maple syrup instead of sugar.
- Adjust the amount of gochugaru according to your spice preference.
- This salad is best served fresh but can be refrigerated for up to 2 hours.
- You can substitute parsley with cilantro for a different flavor twist.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
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